Rensselaer Union, Volume 9, Number 19, Rensselaer, Jasper County, 25 January 1877 — HOME, FARM AND GARDEN. [ARTICLE]

HOME, FARM AND GARDEN.

—Keep salt in the dryest and warmest Slace in the house. Few things are more isagreeable on the table than damp salt. —Buy starch by the quantity. It is cheaper, and the high-priced starch is said to be tlie best and by far the cheapest in the end. —Fried Cakes. —One cup of sugar, one cup of milk, one quart of flour, three tablespoonfuls of butter, two eggs, three teaspoonfuls of baking powder, one-half teaspoonful of soda. —To make tough beefsteak tender, rub the pieces or steaks over thoroughly the day before using, with bicarbonate of soda. Wipe off well the next day, and the meat will be found as tender as the best. —Jelly Rolls.—Three eggs, half a cup of sugar, one cup of flour, one and a half teaspoonfuls of baking powder, the white* of four eggs, two-thiras erf a cup of put. verized sugar, half a cup of flour, half a teaspoonful of baking powder, a little salt. —Soda Muffins.—One pint of water, or sweet milk; one quart of flour; half a teacup of butter; two teaspoonfuls of cream of tartar, one of soda. Mix the cream of tartar thoroughly through the flour; add soda to the milk, or water; stir altogether, and bane immediately upon a hot griddle, or set the muffin-rings in a pan and bake in a quick oven. —Corn-Meal Muffins.—Two eggs; two tablespoonfuls of white sugar; three cups of flour; two teaspoonfuls of baking powder; one heaping tablespoonfol of corn-meal; one cup of sweet milk; one tablespoonful of melted butter; a little salt. Sift the baking powder through the flour. Beat sugar and eggs together; add milk, corn-meal and the flour. When all of the ingredients are well mixed, bake in well-buttered gem-pans, in a quick oven. — r~ —Oyster Fritters.—A pint and a half of sweet milk, one pound and a quarter of flour, four eggs. The yelks of the eggs must be beaten very thick, to which add the milk and flour; stir the whole well together, then beat the whites to a stiff froth and stir them gradually into the batter. Take a spoonful of the mixture, drop an oyster into it and fry it in hot lara. Let them be a light brown on both sides. The oysters should not be put into the batter all at once, as they would thin it. —Chicken Croquettes. —Mince cold cooked chicken; season with pepper, salt, a little nutmeg and, chopped parsley. Take a large tablespoonful of butter, two of flour, one-half glass of cream; mix, and stir in the minced fowl; let it boil well ; then pour it into a dish and put aside to get cold and set; then divide it into parts; form them into small balls, or egg shapes ;-dip each in well-beaten egg; then in fine cracker-crumbs, and fry a light brown. Serve, ornamented with parsley.